Easy Whole Wheat Potato Rolls
Recipe and Photos by Andrew Janjigian
Sifting the bran helps lighten the texture of these whole-wheat rolls; the removed bran can be added to the top of the buns for a toasty garnish. Dough may be transferred to the fridge after its 60–90 minute rise and held for up to 24 hours; shape into rolls while still cold. Rolls will take 90 to 120 minutes to proof prior to baking.
Makes 8 hamburger or hot dog buns OR 12 slider buns
177 grams (1 cup plus 2 tablespoons) whole-wheat flour, preferably freshly milled
157 grams (1 cup) bread flour
1¼ teaspoons instant or rapid-rise yeast
75 grams (¾ cup plus 2 tablespoons) instant mashed potato flakes
360 grams (1½ cups) cool water
1 large egg, lightly beaten, plus 1 egg, lightly beaten with a pinch of salt and 1 teaspoon water for egg wash
34 grams (3 tablespoons) sugar
7 grams (1¼ teaspoons) sea salt
57 grams (4 tablespoons) unsalted butter, cold, cut into ½-inch cubes
Sift whole-wheat flour through fine-mesh sieve into medium bowl, reserving bran remaining in sieve (you should end up with about 15 grams/¼ cup). Add bread flour and yeast to the bowl and whisk to combine.
Place potato flakes in a stand mixer fitted with a paddle. With the machine running on low speed, add water in a steady stream. Increase speed to medium and beat mixture until smooth, about 1 minute.
Add 1 egg and sugar and mix on medium speed until uniform, about 30 seconds. Replace paddle with dough hook. Add flour mixture and mix on low speed until uniform, 2–3 minutes. Cover bowl with towel and allow to rest for 20 minutes.
Add salt and mix on low speed for 30 seconds. Increase speed to medium, add butter and allow to mix until dough starts to clear sides of the bowl, 8–10 minutes, scraping down sides of bowl midway. Transfer dough to lightly greased medium bowl, cover and let sit at room temperature until dough has about doubled in size, 60–90 minutes.
Transfer dough to lightly floured counter and dust top of dough lightly with flour. For burger or hot dog buns, divide into 8 equally sized pieces, about 100 grams each; for slider buns, divide into 12 equally sized pieces, about 65 grams each. Form each into a taut round. Cover loosely and let rest for 20 minutes.
SHAPING AND BAKING INSTRUCTIONS
(See my recipe for Easy Potato Rolls for shaping images.)
FOR BURGER OR SLIDER BUNS:
Line rimmed baking sheet with parchment paper. On a lightly floured surface, flour exterior of each dough round to avoid stickiness and firmly press into 3½ inch disks (2½ inches for slider buns) of even thickness, expelling large pockets of air. Arrange on a prepared baking sheet, spaced evenly apart. Spray tops of rolls lightly with nonstick spray, lay second sheet of parchment over rolls and then weigh down with second rimmed baking sheet. Let rise at room temperature until almost doubled in size, 30 to 45 minutes. While rolls rise, adjust oven racks to middle position and heat oven to 350°F.
FOR HOT DOG BUNS:
Coat 13- by 9-inch metal cake pan with nonstick spray. On a lightly floured surface, flour exterior of each dough round to avoid stickiness and firmly press into 5-inch disks of even thickness, expelling large pockets of air. Fold top third of dough over center and press to seal; rotate dough 180° and repeat. Fold dough again in half lengthwise and seal seam beneath heel of hand (do not seal ends). Roll log gently under palm to form 5- to 6-inch log and transfer to prepared pan. Repeat with remaining dough balls, spacing logs evenly apart in the pan in 4 rows of 2 logs. Cover loosely and let rise at room temperature until almost doubled in size, 30–45 minutes.
Brush exposed surfaces of rolls gently with egg wash. Bake rolls until deep golden brown, 18–20 minutes, rotating pan 180° halfway through baking. Transfer pan to wire rack and cool for 5 minutes. Transfer rolls from pan to wire rack. Allow to cool for at least 1 hour before serving.
This recipe appeared in the Summer 2021 issue as part of a larger story on Easy Burger/Hot Dog/Slider Buns.
